Description

This easy homemade blueberry breakfast Bundt cake is moist, bursting with juicy blueberries, and perfect for mornings, brunches, or special occasions. With simple pantry ingredients and a quick prep, it’s a crowd-pleasing treat that feels like a warm hug to start your day.

Ingredients

Scale

2 1/2 cups (310g) all-purpose flour, plus 1 tablespoon for blueberries
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
3 large eggs, room temperature
1 cup (245g) Greek yogurt (plain or vanilla; can substitute sour cream or non-dairy yogurt)
2 teaspoons pure vanilla extract
Zest from 1 lemon (optional, but recommended)
1 1/2 cups (225g) fresh or frozen blueberries (do not thaw if frozen)
Powdered sugar, for dusting (optional)

Instructions

Preheat your oven to 350°F (175°C). Generously grease and flour a 10-12 cup Bundt pan, making sure to get into all the nooks and crannies.
In a medium bowl, whisk together 2 1/2 cups flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl or stand mixer, beat the butter and sugar together on medium speed until light and fluffy, about 3 minutes.
Add eggs one at a time, beating well after each addition and scraping down the sides as needed.
Beat in Greek yogurt, vanilla extract, and lemon zest (if using) until creamy and fragrant.
Add the dry ingredients to the wet in two additions, mixing on low speed just until combined. Do not overmix.
In a small bowl, toss blueberries with 1 tablespoon flour. Gently fold the berries into the batter with a spatula.
Spoon the batter into the prepared Bundt pan and smooth the top.
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil.
Let the cake cool in the pan for 15-20 minutes, then carefully invert onto a wire rack to cool completely.
Once cooled, dust with powdered sugar or drizzle with a simple lemon glaze if desired.

Notes

For best results, toss blueberries in flour before folding into the batter to prevent sinking. Use room temperature ingredients for a lighter crumb. Let the cake cool in the pan before inverting to avoid breaking. The cake can be made gluten-free with a 1:1 baking blend, or dairy-free with vegan butter and coconut yogurt. Store leftovers tightly wrapped at room temperature for 2 days or refrigerate for up to 5 days. Freezes well for up to 2 months.

Prep Time: 15 minutes
Cook Time: 45-55 minutes
Category: Breakfast, Brunch, Dessert
Cuisine: American

Nutrition

Serving Size: 1/12 of cake (about 1 slice)
Calories: 240
Sugar: 18
Sodium: 180
Fat: 8
Saturated Fat: 5
Carbohydrates: 38
Fiber: 1
Protein: 5

Keywords: blueberry bundt cake, breakfast cake, brunch, easy cake, homemade, Greek yogurt, lemon, berries, moist cake, crowd-pleaser, simple ingredients, make ahead, freezer friendly